7 






Conservation Resources 
Lig-Free® Type I 
Ph 8.5, Buffered 





7^7 



^ 




Ml 



/\ /s& if I? 





1 Growers As: 
Salt Lake City, Utah. 



ifl@B 



TK?7$ 



Weight, shape, color and 
quality should be the 
guides in buying lamb 
These are easiest deter- 
mined in the whole lamb 
or wholesale cuts, hence 
the desirability of seeing 
your chops or roast cut. 



The i m pu r lance of 
weight has been greatly 
exaggerated as it ivas 
supposed to indicate 
age. The break bone 
pictured on page nine 
is a more reliable guide 
and the larger lamb is 
often of higher quality 





A 






KOV 



ISIS 




Whetting Uncle Sam s Appetite 

for Lamb 

LAMB AND SHEEP While Americans are a race of meat eaters, they 
CONSUMPTION SMALL use very little lamb and sheep. The average per 
capita consumption of these meats combined, in the United States, is 
only 5 lbs. per year against 7 lbs. of veal, by lbs. of beef and 71 lbs. of 
pork. However, any figure quoted as the average consumption is apt to be 
misleading, for we have not 100,000,000 people eating five pounds of this 
meat a year. If we had, there would be no need of urging a wider use of 
lamb, for once introduced, it sells itself. This is attested by the continued 
activity of the few large lamb markets of America, and the habitual use 
of the meat by people long accustomed to it, i. e., the English, Greeks, 
and certain Latin races of southern Europe. 

CONSUMERS But instead of a widespread, general use of lamb, we have 
SEGREGATED 25,000,000 people eating more than half our production 
and 75,000,000 content with the rest. The section of the country east of 
Pittsburgh and north of Washington contains about one-fourth of the 
people in the United States, yet over its market-counters passes perhaps 
seventy-five percent of the lamb sold in America. Possibly five percent 
of the crop is produced here — not more than that figure, surely. The West 
produces the lamb and New England and the East eat it. But even along 
the Atlantic coast only one-fifth as much lamb as beef is sold. Chicago 
and Los Angeles are exceptional Western cities having a material retail 
trade. The latter city uses as much lamb as all the other Coast cities 
combined. Chicago eats one-eighth as much lamb as beef. The South- 
erner orders beef twelve times to lamb once, the Middle- Westerner eats 
these meats in the ratio of twenty to one and the man from the Rocky 
Mountains and beyond, ten to one. 

Quite often the city demand for lamb is of such small volume as to dis- 
courage the retailer carrying the meat at all. Such a condition still 
further inhibits demand, for if a customer is disappointed in not getting 
the meat when wanted, he soon forgets it altogether. Consequently, a 
new generation has grown up in the Middle-West that does not know lamb. 
There are a few cases where local butchers have stimulated a small, 
uncertain demand into one of considerable proportions. The Dreyfus 
Packing Company's trade at Lafayette, Ind., is a noteworthy example 
of this. Wholesale houses in certain cities have doubled their sales in 
one year by directing attention to lamb. There is an optimistic note in 
such cases. 

Page One 



Flock-owners are, however, in no position to complain because of the slack 
demand; they eat little if any more lamb proportionately than the urban 
population. Less than half a million sheep are slaughtered annually on 
the 600,000 American farms and ranches producing sheep, while a million 
calves, a million and a half beeves and fifteen million hogs are country- 
killed. When the light weight of the dressed lamb is taken into con- 
sideration, the indifference of the farmer to his flock as a source of superior 
meat becomes more apparent. Farm-killed lamb totals roughly, 20,000,- 
000 pounds, veal 100,000,000 pounds, beef 700,000,000 pounds and pork 
2,000,000,000 pounds. 

Returning once more to general conditions, three percent of America's 
meat diet is lamb against twenty percent of Britain's. The English 
household has the meat once a week, while in this country once in three 
or four weeks is the rule. 

HINDRANCES TO A BIGGER A lot of folks dislike lamb because somebody 
LAMB TRADE else told them so. They have never taken 

the trouble to look into the matter for themselves. If the sheep, like the 
cow, didn't have "How many skins" and one of these adhered to the pelt 
tighter than it does to the meat, the chances are lamb would be far more 
popular than it is today. This "fell," or thin papery membrane that 
surrounds the carcass has little or no food value and it should be removed 
before it is cooked. It is more objectionable in the older meat than in 
lamb. There is but one safe rule to follow with regard to it, always 
remove it. 

Other people have been disappointed with their purchase because they 
did not get lamb at all when they ordered it, but old buck, ewe or even 
goat meat, none of which are as appetizing or in any way comparable to 

lamb. "Wool" has obscured vision as 
well as taste here. Recurrences of this 
can be prevented by patronizing honest 
butchers or by careful personal selection 
of the cuts ordered. 

Because lamb is handled so infrequently 

many butchers do not know how to cut 

and display it so that it will attract trade. 

It is a fragile meat and unskilled or unre- 

\ stricted use of the cleaver ruin its once 

! attractive appearance. The knife and 

the saw should be the main reliance of 

'/M the beginner. 

Light lamb trade sometimes results in the 

retailer holding the meat too long in 

poorly refrigerated ice boxes. Such a 

I condition is bound to still further dis- 

? courage trade. The meat should be 

/ moved rapidly once it is out of the cooler. 

Chops and cuts of lamb rapidly absorb 

odors; consequently, they should bs kept 

in a clean, well ventilated, cool place 

Zti^l^J^i^N^LZ until used - Failure to do this reacts 

into let's loin and ribs before selling to unfavorably against the sale of the meat. 

the retiil trade. The long saddle con- A 1 • 1 f ^- 11 

tams nine nbs. A kind ot a sweat sometimes collects upon 

Page Two 




the mature meat, after it has been dressed for sometime. Wiping this off 
with a damp rag before cooking will greatly improve the flavor. 

That any prejudice against lamb itself, properly prepared, is unjust is 
disclosed in the fact that it is the better educated and well-to-do people 
who most commonly use it. If it were below the more common meats 
in quality, these customers would be the first to discard it. 

LAMB OR Where the public has had an opportunity to express a prefer- 
SHEEP ence between these two meats, it has been unmistakable in 
favor of lamb. It is more tender and the fat is not so strong as that of the 
older meat. About five pounds of lamb are consumed to one pound of 
the other meat. 

LAMB SLAUGHTER Contrary to a widespread opinion, the consumption 
NOT WASTEFUL of lamb is not a wasteful practice. The younger 

animals make more rapid and economical gains, and the lamb crop ripens 
at weaning time, if pastures have provided an ample milk flow in the ewes, 
just as surely as corn ripens when the husks turn brown. If the lambs 
are held longer and the "bloom" or lamb-fat lost, it will be a long and 
expensive task to again put them in prime condition, and the chops and 
roasts they afford will not be as juicy or toothsome as those whose crisped 
surfaces have been irrigated by the savory rivulets of milk-fat. 

The lamb boycott, started two years ego by misguided enthusiasts, which 
discouraged the eating of all lamb, was uneconomical, unwise, and unjust. 
Its malign influences still prevail. It did not differentiate between ewe 
and wether lambs and for wether lambs there is no profitable purpose 
other than food supply. The fleeces produced are insufficient to pay 
carrying charges and the added weight of yearlings or wethers over lambs 
is of such small poundage as to be largely, if not entirely offset by the 
decrease in value of the meat. 
Compelling the sheepman to in- 
crease his flock by forced retention 
of the lambs, rather than by the en- 
couragement through profitable 
prices for wool and lambs, is a new 
idea in live stock administration. It 
has a parallel in the sporadic at- 
tempts of new-born lawmakers to 
make the dairy farmer grow his veal 
calves to "prime" beeves and it de- 
serves just as much consideration. 
A strong, steady demand for lamb 
will do more to develop the sheep 
industry than any other one thing. 

LAMB EATING The importance of 
PATRIOTIC home production of 

wool, to the measure of consump- 
tion, as a matter of national secur- 
ity, was the principle underlying 
past tariff laws, protecting wool 
growers. A more general use of 
lamb would prove a stimulating 
influence to flock owners and would 
help to make possible an American 



I 



\ 





When the short saddle (containing one 
rih) is cut from the carcass the remainder 
i? the " M irket r ick" or fore qu trtsrs. 
S'\ort saddle is really a trade name for 
hind quarters. 



Page Three 




' 




/ 



flock clipping sufficient wool for the Nation's needs. As 
has been pointed out there is in the present economy of 
the sheep business, small space for wethers, comparatively 
little of their meat being used, consequently breeding 
ewes must continue to furnish the major portion of our 
wool clip. By buying lamb you are not only supplying 
your table with the most delicious meat at a reasonable 
price, but you are showing your patriotism by helping an 
industry of national importance. America 
will never grow the 600,000,000 pounds of 
' , wool she uses each year: just twice that pro- 

duced, unless the lamb eating populace is 
doubled. 

SELLING THE PUBLIC Among all our meat 
ON LAMB producing animals, 

there is none cleaner than the lamb. It 
feeds daintily, here a nibble and there 
another, picking out the choicest herbage. 
Compare it — no, contrast it in this respect — 
with other meat producing animals. 



MOST HEALTHFUL The lamb stands alone 
OF MEATS he emblem of purity; 

consequently, its meat is not excluded from 
the dietary of any large group of 
people upon religious grounds. And 
it produces a meat in keeping with its 
best traditions too, fewer lambs are 
condemned under Government inspec- 
tion than any other class of meat animals. 
In fact, the loss is so small as to be 
negligible. When you consider that 
sheep are susceptible to no communicable 
disease, more light is thrown upon the 
f subject of the healthfulness, of the 
meat. Furthermore, lamb contains less 
of those substances known as purins, 
which have a tendency to produce 
gout and rheumatism, than other 
meats. 

HIGH IN FOOD Analysis tell us that 
VALUES sheep meat is higher 

in energy value than beef, represent- 
ative figure being 1645 and 1500 
calories per pound and that lamb is 
practically equal to beef. 

% Lamb contains less water, more 

1 fat, an essentially equal amount 

■^ of digestible protein and but 

slightly more refuse than beef. 

The following composition table 

is given as being typical. 



One way of cutting a lamb — long saddle 
and rattle. All of the high priced cuts 
are in the saddle — all the inexpensive 
ones in the rattle. 



Page Four 



Average Composition of Meats 



SE WATER PROTEIN 



1Q.I 
'7 4 



24.5 

2O.7 



17- 



18.7 

157 



REFU 

LAMB 

Breast , 

Leg 

VEAL 

Fore Quarter. 

Hind Quarter 
SHEEP 

Fore Quarter . 

Hind Quarter 
BEEF 

Fore Quarter . 

Hind Quarter 
PORK 

Ham 10.7 

Shoulder 12.4 

*Farmer's Bulletin 142 



VERY DIGESTIBLE Lamb is highly 
AND PALATABLE digestible, very 

palatable and nutritious, when prop- 
erly prepared. Because of its high 
digestibility and general strength 
building qualities, it forms a prom- 
inent part in invalids' and convales- 
cents' diet, especially in the form 
of broths. 



FAT 

1 



% 

45-5 
52.Q 


% 
15-4 
15.Q 


7i 

>3 


54-2 

5b. 2 


15. 1 

lb. 2 


6. 
b. 


41.6 

45-4 


12.3 
13.8 


24. 
*3 


49.1 
50.4 


145 
'54 


17- 
18. 


48 
44-9 


13-5 

12 


T-5- 



FUEL 
VALUE 

Calories 

',075 

860 



535 

,-80 




'.235 



995 

1.045 



1 ,320 
i,45o 



\ 



a 

m 



¥ 



m 



Cutting in three pieces — 
the legs, back and rattle. 
The back may be cut once more 
into the loin and "hotel 
rack," or ribs. 



CHOPS AND ROASTS MORE The 
TENDER AND TASTY intro- 

duction of English blood into our 
flocks, and the increased amount of 
attention given to the meat end of the sheep have 
markedly improved the quality of chops and roasts. 
Instead of the wrinkly, spare-fleshed, all-wool sheep 
of a century ago, with its oily carcass and cat-hamed 
legs we now have a meat and wool type with meat 
often representing the heavier end of the combina- 
tion. American lamb of prime quality is consequently 
second to none today. 

GIVES VARIETY TO Lamb chops or roast lamb 
YOUR MEAT DIET gives tone and variety to the 
meat diet. When tired of beef and pork, the heavier 
meats you buy without thinking, from force of 
habit, try a leg or rolled shoulder of lamb. It is sur- 
prising what a welcome change it will afford, and 
you will not tire of it as quickly as from the more 
common meats. 

SIZE OF Lamb grows in conveniently sized 

CUTS HANDY units. A leg or shoulder makes a 
roast of household dimensions. The other main 
cuts are likewise of handy size. A quarter or half 
can often be utilized by an average sized family — 
with a resulting saving in the price per pound. 




Page Five 



PRICES A price inducement should not be necessary to persuade more people 

DFASflNARTF to eat larrb, bjt such a one ofte i exists. Discriminating bu\e-s say 
Ke.AdUJNAd.Le, t h at taking it the year around, lamb is cheaper than a corresponding 
grade of beef. Some purchasers use lamb only when it is cheap. There is no reason 
why it should not sell on a parity with similar meats. Indeed, it should rightly be 
higher than some to which it is compared. 



UNAPPRECIATED VALUES 
IN THE FORE QUARTER 



Consumers are slower to buy the fore quarter than 
the leg and loin, though it commonly wholesales at 
about ten cents a pound less, retail prices showing 
about the same difference. But there is likely to be more variation from shop to shop. 
On some markets at certain times of the year, "chucks" sell nearly as freely as hind 
quarters. At other times, they must be frozen in large quantities, there being no 
demand at all. The sale of other cuts also varies greatly with the season and the 
locality. As a rule, the chucks sell best in the winter or early spring when lamb stew 
is popular. Because of these vagaries of the trade the packers have come to cutting 
lamb carcasses more and more in order that the retailer can buy just what he needs. 
The common impression is that the shoulder contains much more bone than the leg, 
and that it is suitable only for inferior chops or stews. The flat blade seems much 
larger, but it is spongy and the refuse of the fore quarter is only about three percent 
greater by weight than that of the hind, as shown in the following analysis: 



Composition of Fore and Hind Quarter 

or Lamb 



(Refuse) 
( Bones) 
( Skin ) 
( etc. ) 
Fore Quarter 
Hind Quarter 



Water 



15-7 



Edible Portion 
Nutrients 

Total Protei 



Fat Mineral 



44-7% 
5>-3 



36.5' 
33 



14-7% 
ib 



21.0% 
16.1 



•8% 

q 



( Potential) 

(Energy in) 

( . lb. ) 

1, 1 co Calories 

Q75 " 



■Si 




Taking off (he "fell" 
.should never he neg- 
lected. To overlook 
this precaution may 
mean that your roast 
Will not he as satis- 
factory as if it has 
been removed. 



ROLLED 
SHOULDERS 



The fore quarter contains less 
water, its edible portion has a 
higher percentage of total nu- 
trients and its energy value is 
appreciably higher. It is 
equally digestible. 

By lifting the 
shoulder blade 
and removing 
the ribs, neck vertebrae and con- 
nective tissue, an excellent roast 
can be made of the shoulder; the 
thin portions being laid inside 
and the whole rolled and tied 
with string or skewered with 
short pegs about one inch apart. 
When skewered, any size roast 
can be made, or Saratoga Chops 
can be cut from it. A rolled 
roast of the above kind may not be quite as tender as the leg, but it has more flavor 
because of the greater amounts of extractives contained. In New England retailers 
have long disposed of the shoulder after this fashion, and many persons connected with 
the lamb trade prefer this roast to any other because of its unusual swee ness. Your 
butcher can prepare you such a roast, if he cannot procure it already boned and rolled 
from the wholesale meat markets. A very satisfactory roast is also made by removing 
the blade and cutting the vertebrae at the joints to facilitate carving. The shoulder 
proper may be lifted from the ribs, boned and stuffed, thus making a roast not unlike 
a leg of lamb, though somewhat smaller. 

By boning out the cheaper cuts and grinding them into lamb patties, a Chicago butcher 
was able to interest his customers in lamb and widen his trade. He has more demand 
for the "patties" than he can fill. Another use of the shoulder is for "mock duck." 

Page Six 



i 




// too large for a 
roast, lamb steaks 
may first be cut from 
the leg. 



Discriminating Marketing 

The best way to get lamb-satisfaction is to select the chops or roasts yourself. Lamb 
improves by ripening and is more palatable after a week's or ten days' ageing in the 
cooler. Ordinarily, this length of time will elapse before the meat is offered for sale 
by the retailer. While chilling the meat ripens it, freezing reduces its quality; the 
amount of deterioration depending, somewhat, upon the length of time it is held in 
storage. 

The four corners of the good-lamb platform by which the purchaser should be more or 
less guided are: weight, shape, color, and quality. Weight: Market-men all agree that 
a 36-38 pound lamb (dressed) is most desirable from a retailer's standpoint, and exclusive 
hotel trade prefers a 31 pound lamb. The talk has been that cuts from the 36 pound 
lamb were a handy size for the average family, hence the greater demand and the 
higher price. By getting a small lamb the impression has grown that the trade was 
also getting a young one, a "genuine springer,' - producing especially tender and juicy 
chops. Nothing could be farther from the truth in most cases. The larger lamb has 
grown faster than the smaller one, which very likely was a "bum." and the chops and 
roasts he produces are better in every way. The fact that the hotels and restaurants 
buy lamb by the pound and sell it by the chop may have had considerable influence 
in establishing the unjust supremacy of the lighter lamb. 

Shape: A blocky, well-rounded-out carcass cuts to greater advantage, producing pro- 
portionately less waste. Chops and roasts from such are of higher quality than from 
narrow, cat-hamed lambs. 



Allied Jashions are 
all the go now. Here 
we have "American" 
and "French" trim- 
med leg-o-lamt. 






Page Seven 











Skillful preparation of the shoulder, 
which commonly sells for ten cents a 
pound less than the leg and loin makes 
it the equivalent of these cuts as a roast- 
ing piece. 

i. Shoulder cut a convenient size for 
boning and rolling. 

2. Shoulder roast, with blade removed and 
vertebrae cracked to facilitate carving. 

7. Shoulder chops, cut either way — one 
method of reducing the roast to desired 
dimension. 



Color: In mature meat the color should be a deep red, in lambs a lighter shade, with no 
tendency towards darkness. The fat, which should be half an inch in thickness for 
lamb and an inch for sheep over the outside, should be white and clear. 
Quality: The lean meat should be firm, finely grained, succulent and juicy. The fat 
should be well distributed, hard, brittle and flaky in character. The lean portion 
should contain a fair percentage of fat in its tissue in addition to the layer that surrounds 
it. The right distribution of fat is important, though not so much so as in beef, since 
it affects flavor as well as quality. 

Break Joint: Between lamb and more mature sheep, the break joint is the common 
mark of distinction. This joint on the fore legs just above the ankle disappears with 
age. In dressing lambs the bone is broken at this joint and the result is a jagged 
uneven end. The ankle joint, broken in older sheep, has rounded knob-like processes 
easily distinguished from the break joint. Where the bones of a lamb are cut, they 
should be porous and full of blood, while in mature sheep they are dense and clear. 
The ribs of the lamb are redder too, than those of older sheep, and they are quite 
flexible. 

Guarding Against Buck ana Old Ewe Meat 

Sometimes the inferior meats are substituted for Iamb. Buck carcasses have thick, 
oily skins, big bones and dark, coarse grained flesh. The neck and shoulders are big 
and there may be much fat on the neck. The wool taint is often so pronounced that 
it becomes an odor. Old ewe meat is very dark red. It is likely to be excessively fat 
and coarse grained. 

Goat meat, as mentioned before, is sometimes substituted for lamb where it is abundant. 
Its flesh is darker and it is rather coarse grained. The bones are heavier and the shanks 
longer. The flesh has a peculiar flavor and it is tough and stringy. However, when 
skillfully dressed, young goat carcasses look much like lamb. 

Page Eight 




4. In the process of honing — the leg 
bones laid bare. 

5. Neck vertebrae and ribs removed from 
the shoulder. 

6. Boned and rolled shoulder roast — 
Saratoga chop. Thus prepared the 
shoulder supplies a sweeter and more 
tasty roast than the teg. 

7. Lejl — "break bone." just above the 
ankle in lambs: right — ankle joint of 
older sheep. A better test of age than 
size. 





The Wholesale Cuts of Lamb 

THB TnMr Cinri TTj The long saddle contains the legs, loin and nine ribs, all the 
mt LUIS ^ OAUULC choicest parts of the lamb lt js oftcn fancifully dressed for 

holiday trade. It represents approximately 65% of the entire weight of the lamb. 

twtt curiDT cinnr t? This is made up of the legs, loin (one rib) and flanks — 50% 
inn snuKi &ADDLC of the lamb Jhe lojn and Hotel Rack form the Back 

(10 ribs), frequently, used for hotel roasts. The back, contains 35% of the lamb. 

MARKFT RATKS ^he cnt ' re f° re quarters, ribs, breast, shank, shoulder and neck, 
iviAKi^Ei ka^ivd Qr ha]f the carcass> ma^e w hat is sometimes called Market 

Racks (12 ribs); with the Hotel Rack (q ribs) cut off they are known as the "Rattle," 
or "Chuck." This is by weight 35% of the lamb and contains 3 ribs. 

THE LEC OF LAMB ^ e ' e ^ s ' representing 3°%< cut orr where the spinal column 
bends upward, contain the smallest percentage of waste of 
any of the cuts. It is used either for roasting or boiling. Part of the ieg, the thicker 
portion, is sometimes cut off for steaks. When this is done, it is better to steam than 
boil the remaining portion, for more of the juice is retained. A single leg may also 
be regarded as a retail cut. 

THE LOIN '^ rie true '°' n ' 2 ° r c- ex tends only as far as the small bones of the spine, 
but as commonly cut includes one rib besides the tenderloin and a 
small amount of comparatively tough meat from the flank. But as the percentage of 
tough meat is small, the loin is suitable for cooking by the quicker methods — roasting, 
frying, pan-broiling, or broiling. It requires little trimming. Sometimes, the flank 
is wrapped around the loin and skewered into place to make a more shapely piece ol 
meat. In Boston, "loin of Iamb" contains five ribs in addition to the true loin. The 
loin is sold either wholesale or retail. 

Page Nine 






The quality oj the 'Hotel 
Rack" is quite largely 
determined by the sire 
of the ''eve" in the chops 
cut therefrom. 



Unless previously boned, when used as a roast, the back bone should be cut in a number 
of places to facilitate carving. The lean meat should be cut as little as possible, in 
doing this. 

Cut into chops, a loin affords from eight to ten, about one inch wide. If more are 
made, the hip bone will be cut or the "chops will be too thin. They should never be 
less than three-quarters of an inch thick. The best chops come from the center of the 

THE HOTEL RACK 

Thehotel • ack, 15%, 
contains beside the 
tenderloin, a small 
amount of tough 
meat lying parallel 
to the bone. The 
percentage of bone 
is rather high and 
taken all in ali, this 
is the most expen- 
sive cut of lamb. 
This cut is used 
either as a plain 
roast, a crown roast 
or is cut up into 
chops. 

For a plain roast, it 
should be split 
down the back, the 
vertebrae should be 
cut through and the 
ribs should be 
sawed through once. 
The ends of the ribs should be cut off for stew. 
To make a crown roast the backbone is carefully removed, the flesh is rolled back from 
the lower ends of the ribs, the ribs bent backwards and sewed together in the form of 
a crown. Six prime ribs from each side make a small crown and eight a large one. 
The six ribs nearest the loin are the prime part of the fore quarter, consequently make 
the best chops. Extra thick c hops are made by cutting two ribs together, then taking 
one out afterwards, leaving a double portion of tenderloin. By trimming away the 
tough meat well along the rib, the butcher makes "French" chops. 

The shoulder is used either for a roast or for chops. For either 
purpose, it had best be boned and rolled as described on page six. 
The neck, shank and breast may be boned out, the connective tissue removed from 
the neck and the whole rolled into a "shoulder" roast. Cr the neck and shank may 
be used for broth, for which purpose they are unexcelled. The breast may be used 
separately for a roast, or braised. It is most frequently used for stew. The neck cut 
crosswise makes good stew pieces. _ , 

FOOD BY-PRODUCTS The following 

^>r* t a -v*r> by - products 

OF LAMB J la > mb are 

commonly used as food: Head, brains, ^n^- 1 
"fries," hearts, liver, kidneys, tongue, _•'' 
and tails. 

Methods of Cooking 

Incorrect cooking is a prime cause of 
limited lamb demand. This detail of 
preparation is of as much importance as 
removing the fell. The following methods 
are recommended. 

As the meat is subjected to 

a dry heat in roasting great 
precaution must be taken to prevent the 
escape of juices. The oven should be very 
hot until the meat is thoroughly seared 

Page Ten 



THE SHOULDER 



ROASTING 




Up in price and 
quality of the 
meat hut very 
wasly are the 
rib cuts. 



Croun of lamb — 
About the only kind 
of a crown, that is at 
a premium, it leing 
made from the most 
expensive cut. 




then the temperature should be reduced and the fat which drips from the meat 
should frequently be poured over the surface. The leg, loin, ribs and shoulder 
are all suitable roasting pieces. 

RRATSTNP Braising consists in cooking in a closely covered earthen-ware dish in 
^ the oven. A casserole is generally used, but any heavy dish supplied 

with close fitting cover will serve the purpose. Less water is necessary than in boil- 
ing and the broth is therefore richer. The breast is frequently prepared this way. 
RROTT TNr Broiling is performed over a clear fire and only relatively thin (not over 
^ two inches) pieces of meat are suitable. The searing of the surfaces, 
which should be done quickly, is sufficient for retaining the juices. If there is little fat 
on the meat the surface should be covered with butter or other fats. Turn the meat 
frequently and do not cut to see whether it is done for this allows the escape of the 
juices. Much the same results can be obtained by pan-broiling — cooking in a hot 
pan lightly greased. Rib and loin chops are commonly broiled. 

Frying in deep fat imparts a distinct flavor to the meat. It is a common 



FRYING 

Cutlets and chops are prepared this way 



custom to dip the meat in egg and fine crumbs before immersing in fat. 



BOILING 




Boiling con- 
sists in cook- 
ing in water enough to 
cover. The best results 
are obtained from using 
large pieces of meat for by 
so doing less of the flavor- 
ing matter is lost. A com- 
mon impression has it that 
the meat should be im- 
mersed in boiling water 
to seal in the juices, but 
there seems to be no data 
bearing out this belief. 
Searing the surface tends 
to increase the soluble 
materials in the meat. 
Only the cheaper cuts are 
commonlv boiled. 



Page Eleven 







// there is one thing better than 
luin-oj-lamb it is loin chops. 

Page Twelve 



STFAMTNC Small pieces of lamb may be very satis- 
factorily prepared by covering with 
powdered or finely chopped seasoning and steaming. 
It is sometimes steamed without seasoning. 

mum Fee rwwFD The advantage of cooking 
MKtXfcbb CUUKfcK wjth a firdess CQoker i§ that 

it is not necessary to watch the meat. When cooking 
a leg of lamb by this process three or four quarts of 
water should be used and the meat boiled ior half an 
hour before being placed in the cooker and should be 
cooked five or six or more hours afterwards. 

SOUPS AND BROTHS ^"p^TS" 

much as possible of the flavoring bodies and nutritive 
material in solution or suspension in the water. The 
meat should be divided into small pieces and the tem- 
perature should be kept low. The scum is sometimes 
removed for esthetic purposes, but to do so lowers the 
nutritive value of the broth. However, if the meat is 
not fresh the scum should be removed. The cheaper 
cuts because of their high extractive content are best 
suited for soups and broths. 

STFWTNC Several plans may be followed in stewing. 
The meat may be cut into small pieces 
and cooked in water or it may be first browned in fat. 
Another way is to mince the meat, cook it in a little 
of the fat and then combine, with vegetables. 
The time required for cooking is given below. Lamb 
does not require so long as the older meat for it is more 
tender. 

Length or Time Required to Cook 

Sheep ana Lamb 
BOILING : 

Sheep per lb 15 min. 

BAKING : 

Sheep leg, rare, per lb 10 min. 

Sheep leg, well done, per lb 15 min. 

Sheep loin, rare, per lb 8 min. 

Sheep shoulder, stuffed, per lb 15 min. 

Sheep saddle, rare, per lb q min. 

Lamb, well done, per lb 15 min. 

BROILING : 

Chops, French 8 min. 

Chops, English 10 min. 

The meat should be served either hot or cold. "Half 
cold lamb makes a luke-warm enthusiast.' The melting 
point of lamb fat is high. If hot, the fat is melted; if 
cold, solidified; if half way between, it is pasty and 
leaves a furry taste. 

The selection of condiments and sauces served with 
lamb requires discretion. The fat needs an acid to add 
flavor. Mint sauce commonly goes with roasted lamb 
and currant jelly with the mature roasts. Caper sauce 
and spiced fruits are also served with the older meat. 
The vegetables served with lamb may add to or detract 
from its tastiness. The following are served by the 
Auditorium Hotel (Chicago), Chef, Frank Perrine, 
with braised leg of lamb of different styles: 
Nicoise — Fried tomatoes and string beans. 
Nevernaise — Carrots, turnips, onions all glace with 

cauliflower. 
Belmont — Stuffed tomatoes, new asparagus tips. 
Florentine — Fine chopped spinach in cream. 
Bretone — Fine chopped onion, 1 piece garlic all saute. 




Montevideo — Plain spinach, hard boiled egg. 

Modernc — Stuffed cabbage. 

Guardiniere — Carrots, turnips, string beans, fine peas, 

all saute. Serve on side. 
Savoyards — Fried egg plant, small onion glace. Risole 

potatoes. 



v3pecia 

ROAST LEG OF LAMB 



1R 



ecipes 

WITH MUSHROOMS 



Have the butcher remove the bone from a leg of lamb, stuff 
the cavity with fresh mushrooms, chopped and mixed with a 
cupful of buttered crumbs and 3 tablespoons of cream 
Roast in a hot oven and serve with caper sauce and currant 



jelly. 



BRAISED LEG OF LAMB 



1 leg Iamb. 
\i medium sized onion, 
carrot. 

1 turnip, y% bay leaf 
1 z peppercorns. 
Have a leg of lamb boned 



1 sprig each thyme and 
parsley 
\i cup drippings or butter. 
1 Vi teaspoon salt 
3 cups hot water. 
Wipe, stuff with the mixture 




'French" and "American 
rib chops — Delicious morsels 
oj tenderloin with a high /" 
handle attached. 



described below, sew and place in a deep pan. Cook the 
onion (sliced), the carrot and turnip (cut into dice) , bay leaf, 
thyme and parsley five minutes in the butter or drippings 
Add the hot water, salt and peppercorns, and pour the mix- 
ture over the meat Cook slowly for three hours, with the 
dish covered except for the last half hour. Make a brown 
gravy out of the strained broth in which the meat has been 
cooked. The stuffing for the braised leg is made as follows: 

1 cup cracker crumbs. J/g teaspoon pepper, }4 tea- 

2 tablespoons melted but- spoon salt 

ter. 14, teaspoon poultry season- 

'4 cup boiling water. ing. 

ROAST SHOULDER OF LAMB 

Remove the bone and fill the space with a moist stuffing 
made with grated stale hread crumbs, highly seasoned with 
butter, salt, pepper, and thyme. Add the yolk of one or 
two eggs and enough warm water to soften the bread thor- 
oughly. Put the bones and scraps of meat in a kettle with 
barley water enough to cover, lay the stuffed shoulder on 
them and let the whole simmer gently for an hour or more 
to make it tender Lift onto the rack in a roasting-pan. 
dredge with salt, pepper and flour and bake an hour or till 
tender. Use the water in the kettle for hasting and for 
gravy, with a little butter and flour at the last to froth the 
surface. Garnish with forcemeat balls made from its own 
trimmings. 

CROWN ROAST OF LAMB 

Sprinkle the meat with salt and pepper, place 
upon a rack in the baking pan. and dredge 
with flour. Bake in a hot oven (400 degrees) , 
but do most of the cooking at 300 degrees, if 
cooked for one and one-quarter hours. This 
roast is often served filled with mashed 
potatoes or new peas. 

BREAST OF LAMB 

Put the breast in a pan containing just enough 
water to cover it, salt and simmer it until the 
bones break from the flesh. Draw the bones 
out and spread a forcemeat of crumbs, egg 
thyme, sage and butter over the breast Sea 
son with tomato catsup or sauce. Place in 
oven until brown and serve on a bed of 
steamed spinach, or, if you use onions, with a 
garnish of them. 

BROILED LOIN CHOPS 

Roll the flank about the tenderloin, fastening 
it with skewers. Place on a broiler greased 
with some of the lamb fat Cook from six 
to eight minutes, turning frequently during 
the fust part of the time. A sauce of butter, 
to which a little lemon juice and chopped 
parsley have been added, is sometimes rubbed 
over the chops. Lemon juice and parsley 
only may he used, or the chops may be served 
on thin slices ol lemon. Onion sauce is by 
some people considered a great delicacy for 
serving with broiled chops, 

*The special recipes were taken from Farmer's 
Bulletin 52b and other authoritative sources 

Page Thirteen 




// the butcher neglected to take 
off the fell it can still he removed 
from the chops. 




CURRIED LAMB 



i Yi lbs. lean meat 

from middle neck or 

leg of lamb, 
i tablespoon curry 

powder, salt 
i tablespoon tomato 

sauce, 
i teaspoon curry paste. 



i J3 cz butter or drip- 
pings. 

% oz. flour, juice of 
Yi lemon. 

2 small onions, \i sour 
apple. 

i teaspoon chutney, 6 
02. Patna Rice. 

% pint stock or water. 
Finely mince the onion and apple. Heat the 
dripping and fry the onion, remove it, reheat the 
fat and brown the pieces of meat. Return the 
onion to the pan. Mix together the flour, curry 
paste and curry powder and sprinkle them with 
the lemon juice over the meat. Cover the pan 
and cook the curry very gently for 10 minutes 
to develop the flavors. Shake the pan from time 
to time to keep from burning. Add the stock 
gradually, mixing it smoothly. Put in the apple, 
tonato, chutney and salt, and simmer gently 
2 to 1 Yi hours, covering the pan closely. Shortly 
before the curry is to be dished, boil the rice and 
arrange in a border around the curry. 

LAMB STEAK 

Dip lamb steak in eggs, and then in biscuit or 
bread crumbs and fry until it is brown. 



FRIED RIB CHOPS 

Wipe the chops and salt them on both sides, 
dip them in flour, and then in a mixture of egg 
and water in the proportion of one egg to 
two tablespoons of water and finally in fine 
cracker crumbs. Fry in deep fat at a temper- 
ature suitable for foods that have not been 
already cooked, which is about 350 F. 
Serve around a mound of peas. 

PLANKED ENGLISH CHOPS 

Have the chops from the kidney end of a 
saddle of lamb, cut completely across saddle 
and about 2 inches thick. Saw through the 
back bone, but do not cut through the skin. 
Roll up the flank on each side of this chop 
with a kidney in center of each roll. Broil 
under gas flame or bake in hot oven for twenty 
minutes. Make a border of mashed potato 
on a small plank and brown in the oven. 
Place the cooked chop on the plank and garn- 
ish with spinach timbales and small new 
cooked carrots, ends of which have been 
dipped in chopped parsley. 

STUFFED LAMB CHOPS 
WITH SPINACH 



Lamb chops. 
1 cup stale bread- 
crumbs. 
1 quart fresh spinach. 



tablespoons minced 
parsley, Yi cup milk 
tablespoon butter — 
salt and pepper 



RAGOUT OF LAMB 

Cut into dice one pint of cold roasted or boiled 

Iamb. If boiled, dredge it with flour and brown 

in butter Add one small onion cut fine, half 

a cup of diced turnip, and one-fourth cup of 

grated ca. rot. Salt and pepper to taste. Cover 

with boiling water and simmer till tender. Put 

the bones and trimming into another stewpan, cover with cold 

water, and let them simmer until the liquor is reduced one-half, 

then strain it and add the liquor to the ragout. When the meat 

is tender remove the fat, add a tablespoon of brown sauce and a 

teaspoon of Worcestershire sauce or two tablespoons of wine or 

half a cup of currant jelly. 

SCOTCH BROTH 



Soak the bread-crumbs in the milk and add the 
spinach (drained and chopped) after it has been 
boiled until tender in slightly salted water. Add 
the minced parsley and other seasoning to taste 
Trim off the chops and make a pocket in each 
chop close to the bone and stuff with the above 
mixture Place the chops in a baking-pan or 
dish and bake until tender, basting frequently 
The chops should be sprinkled with salt and 
pepper when about half done, and a little butter 
added if there is not enough fat around them. 

OVEN POT ROAST 

3 pounds meat from 14, cup sliced onion, 
the shoulder. 

1 cup potatoes cut in 
small pieces. 

2 tablespoons flour. 
Put the meat into an earthenware bean pot and 
cover with boiling water Place the cover on the 
pot and let the meat cook in a moderate oven for 
two hours. Add the vegetables and the salt, 
cover again, and cook for one hour. Reduce the 
liquid in which the meat and vegetables have 
been cooked to one cup and thicken with the flour. 



salt to taste 
1 cup carrots cut 

small pieces. 



4 stalks of celery, 1 carrot. 
2 tablespoons butter. 
Salt. 



2 lbs. lamb, 1 Yi quarts of 

water. 
2 onions, 1 turnip. 
2 tablespoons flour. 
Remove the meat from the bone and cut into small pieces; tie 
the bones in a small bag; and cook in the same water in which 
the meat is cooked, l.ut tne vegetables into small pieces; cook 
slowly in the stock for two hours Rub the flour and butter 
together and add to them a little of the hot broth. Stir until 
smooth, then add to the broth 

LAMB IN CASSEROLE 

Wipe the meat with a damp cloth — cut it in uniform pieces, and 
roll in seasoned flour. Brown part of the meat in hot drippings, 
then place pllth; meat in a casserole (or kettle if it is to be cooked 
on the ran^e instead of in the oven). Add carrots, onion and 
parsley, and cover with cold water if a rich broth is desired. 
Cook very slowly until the meat is quite tender. Remove the 

Page Fourteen 




The neck is exceptionally good 
for broths and steivs because of 
the extractives present. If neatly 
sawed in sections three-quarters 
of an inch thick it will sell better 
and look better too, even if it 
goes into stew. 



Unusual cuts often inter- 
est prospective custom- 
ers. Chops cut two ribs 
thick with one rib sub- 
sequently removed. 





bone which will slip easily from the meat when 
the cooking is finished. Drain the liquid off and 
thicken with flour. Pour the sauce back over the 
meat and serve piping hot. Dumplings may be 
added or potatoes put in with the meat when it 
is partly cooked. 

FRICASSE OF LAMB 

Cut two pounds of lean lamb into small cubes, 
dredge with flour and brown in a frying pan using 
a little suet to keep it from burning. Place in 
kettle and add just water enough to cover. Boil 
for 10 minutes and place in Cooker for 6 hours. 
Thicken with one-half cupful of browned flour 
mixed with cold water, season to taste and serve 
on toast. 

LAMB CROQUETTES 

Four pounds of cold cooked lamt and two cup- 
fuls of cooked rice (fresh boiled and still hot when 
mixed with the lamb), one teacupful of suet 
chopped fine; two sprigs of parsley, chopped; 
one nutmeg grated; an even tatlespoonful of 
onion, after it is chopped as fine as possible, the 
juice and grated rind of one lemon; salt and black 
and red pepper, to taste. Chop the meat very 
fine; mix all well together; add cream until it is 
quite moist, or just right for molding. Mold 
them in the form of pears; dip them into beaten 
egg, and roll them in pounded cracker or bread 
crumbs; fry in boiling hot lard. A little stem 
of parsley may be stuck into each pear after it 
is cooked, to represent the stem. 

IMITATION BARBECUE OF LAMB 

Roast the lamb as usual, but about one hour be- 
fore it is ready to serve, prepare the following 
mixture: 

One-chird cup each of Worcestershire sauce, to- 
mato catsup, and vinegar, salt and pepper to 
taste, one rounded teaspoon mustard. Stick 
the meat all over with a sharp pointed knife, 
pulling the gash open and filling with the mixture 
just prepared. If any is left over pour it on the 
roast when it comes to the table. 

BROILED KIDNEYS 

Cut the kidneys into halves, remove the white 
tubes and cover with cold water for thirty mi.i- 
utes; drain and dry on a piece of cheesecloth; 
brush with or dip in cooking oil. Place in a 
broiler and broil slowly until nice and brown on 
both sides', remove from the broiler and put in 
pan; sprinkle with salt, pepper and a little melted 
butter. Cover the pan and set over a slow fire 
for a few minutes. Serve garnished with slices 
of lemon and springs of parsley. 



LAMBS TONGUE 




2 slices bacon 

capers. 
i pint boiling water 
Salt and pepper. 



cup 



6 lambs' tongues. 

2 carrots cut into small 

pieces, 
i large onion cut into 
small pieces. 

3 small cucumber 
pickles. 

Scald and blanch the tongues, removing the 
skins and then throw the tongues into water 
until readv to use. Cut a slice of bacon into fine 
strips and lay them in the bottom of a saucepan; 
place over this the lamb tongues, season with salt 
and pepper, and over the tongues another layer 
of bacon in very fine strips. Add the minced 
carrots and onion; salt and pepper again to taste 
and let the tongues simmer lor about 15 minutes, 
and then moisten with about a pint of boiling 
water or broth. Cook slowly about three hours. 
Then take out the tongues, place them on a hot 
dish, strain the sauce, reheat, and add one-fourth 
cup of capers and three small cucumber pickles, 
sliced thin. Stir well and let the sauce boil up 
once. Pour over the tongues and serve. 

LAMB'S HEART SMOTHERED 
IN ONIONS 

lambs' hearts, bay 1 teaspoon celery salt. 



leaf 

teaspoons salt, l /i 
cup flour. 
3 tablespoons drippings 



3 cloves. 
Y% teaspoon pepper, 

water. 
8 medium sized onions. 



Clean hearts thoroughly and cut crosswise in 
inch slices. Sprinkle with salt and pepper and 
roll in flour. Melt drippings, add onions sliced, 
and hearts, and brown. Add seasoning, rest of 
flour and boiling water to cover. Cover closely 
and simmer for one hour. Lift meat and onions 
carefully onto a hot platter, thicken gravy and 
pour over the meat. Keep meat half covered 
with water while it is cooking. Serve on rice 
border. 

LAMBS LIVER— LONG BEACH 

Soak liver in cold water, then wipe dry and cut 
into slices about one-fourth of an inch thick. 
Mix into two tablespoonluls of flour a teaspoon- 
ful of salt and a little pepper; dip slices ol liver 
into it; cut half pound of bacon into thin slices 
and fry in frying pan. Have ready a hot dish, 
put bacon on it; fry slices of liver in bacon fat, 
when cooked, place in the center of hot platter 
with bacon arranged around. Put into pan a 
tablespoonful of flour, stir until brown, then add 
a cup of water, cook a few minutes and then pour 
it over the liver. Garnish the top of liver with 
an onion cut into wheels and sprigs of green 
parsley. 



Lew Young of Pollack 
Bros.' Market, Union 
Slock Yards, Chicago, 
removes the vertebrae 
from English (extra 
thick) loin chops and 
seivs kidneys in their 
place. 




Page Fifteen 



LAMB'S SWEETBREADS 

Two or three sweetbreads, one- 
half pint of stock, white pepper 
and salt to taste, a small bunch 
of green onions, one blade of 
pounded mace, thickening of but- 
ter and flour, two eggs, nearly 
one pint of cream, one teaspoonful 
of minced parsley, a very little 
grated nutmeg. Soak the sweet- 
breads in lukewarm water, and 
put them into a saucepan with 
sufficient boiling water to cover, 
and let simmer for ten minutes; 
then take them out and put into 
cold water. Now lard them, lay 
them in a stewpan, add the stock, 
seasoning, onions, mace, and a 
thickening of butter and flour, and 
stew gently for one-quarter of an 
hour or 20 minutes. Beat up the 
eggs with the cream, to which add 
the minced parsley and very little 
grated nutmeg Put this to the 
other ingredients; stir it quite hot, 
but do not let it boil after the 
cream is added, or it will curdle 
some asparagus tops, boiled; add these to the 
sweetbreads and serve. 



When not used in connection 
with the shoulder for "mock 
duck" the shank goes into 
stew. 





Have ready 



BRAIN RISSOLES 

2 cups brains. 2 tablespoons chopped 

24 teaspoon salt. green peppers. 

1 2 cup thick white 
sauce. 
Put brains into a bowl of cold water with salt 
for thirty minutes; skin and remove fiber; chop 
or put through a meat grinder, add seasoning 
and white sauce. Form into small balls; roll 
sheet of pie crust or short biscuit dough quite thin. 
Place the balls in a row equal distance apart. 
Place another sheet of paste over all. Stamp 
out with round cutter or cut them apart and 
press upper and lower crusts together. Bake 
in a moderate oven. Brown in deep, hot fat 
frying medium. 

LAMB PIES 

Make one and one-half pounds of paste, divide 
into eight pieces, each of which roll out as thin 
as possible. Partially boil four or five onions; 
then drain and chop them very fine. Chop a 
small quantity of mushrooms, and put them to- 
gether with the onions and a lump of butter 
into a frying pan and fry until brown. Mince 
finely a piece of lamb, fry it in butter for a few 
minutes and add it to the above. Place four 
of the flats of paste over each other moistening 
between them with one spoonful of warmed 
butter, then put the mince mixture over in small 
quantities, a short distance from each other. 
Moisten the paste round the mincemeat, then 
cover with the remaining pieces of paste; press 
over each lot of mincemeat with a teacup, and 
cut round. Butter a baking tin, lay the pieces 
on it; baste them with warmed butter and bake 
in a moderate oven. 




LAMB PATTIES 

Line some buttered patty pans with thin paste, 
fill them up with flour or rice, place in a moderate 
oven and bake. Remove when done, take out 
the flour or rice, turn them out of the pans and 
fill with minced cooked lean lamb; moisten with 
a little gravy, warm them up in the oven, and 
when hot place a napkin on a dish, lay them on it, 
and serve with a garnish of parsley. 

IRISH STEW 

Two and a half pounds of lamb, eight potatoes, 
four turnips, four small onions, nearly a quart of 
water. Place the meat, cut in the proper way 
in a stewpan in alternate layers of sliced potatoes 
and chops, add turnips and onions cut into pieces, 
pour in nearly a quart of cold water; cover stew- 
pan closely, let it stew gently till vegetables are 
ready to mash and the greater part of the gravy 
is absorbed, then place in a dish and serve it 
hot. 

LAMB a la VENISON 

Take a leg of lamb, make deep slits in the meat, 
into which insert strips of salt pork that have 
previously been rolled in pepper and cloves; 
bake two hours, or according to the size of the 
roast, basting frequently. Take from the oven, 
and about an hour before serving, spread currant 
jelly over it, return to the oven and let it brown. 

LAMBETTES 

Cut slices one inch thick from leg of lamb. 
On each slice lay a spoonful of stuffing made with 
bread crumbs, beaten egg, butter, salt, pepper, 
sage, and summer savory. Roll up slices and 
pin with little skewers to keep in the stuffing 
Put a little butter and water in baking pan, 
place in the rolled slices and bake in hot oven 
three-quarters of an hour, basting often. When 
done thicken the gravy, pour over the meat, 
garnish with parsley, and serve on hot platter. 



The breast is commonly stew 
meat. With the /Docket stuffed 
it makes a very good roast. 




Page Sixteen 



PRESSED LAMB 

The meat, cither shoulder or leg, should be put to 
boil in the morning with water just enough to 
cover it ; when lender season with salt and pepper, 
then keep it over the fire until very tender and 
i he juice nearly boiled out. Remove it from the 
fire and place in a wooden chopping howl; season 
more, if necessary, chop it up like hash. Place 
it in a breadpan. press out all the juice, and put 
it in a cool place to harden. The pressing is 
generally done by placing a dish over the meat 
and putting a flat iron upon that. It is also good, 
cut up cold in thin slices and the broth left from 
the meat would make a nice soup served with it, 
adding vegetables and spices. 

SPICED SHOULDER OF LAMB 

Bone a shoulder of lamb, and rub it well with a 
mixture of 2 ounces of sugar, one teaspoonful 
each of ground mace and pepper, and one salt 
spoonful of powdered cloves. Let it remain in 
the pickle all day; then roll it up, tie with a string, 
place in a stew pan with some good stock and 
cook slowly till done. Lay it on a dish and add 
a little piquante sauce to the broth and serve 

CURRIED LAMB KIDNEYS 

Pour one wineglassful of rich gravy or brown 
sauce into a saucepan with one tablespoonful 
of butter well kneaded with curry powder. 
Boil until it is fairly thick. Meanwhile, cut two 
or three onions in rings, fry them over a moderate 
fire to color slightly, sprinkle over a little salt 
and drain them. Put a dozen lamb kidneys, 
skinned and minced very finely, in a frying 
pan with a little butter and fry them until done. 
Place them on a strainer to remove all the fat, 
arrange on a dish, pour the sauce over them and 
decorate with the rings of fried onions and 
potato croquettes. 

HASHED LAMB 

Chop an onion and put it into a stewpan with 
a lump of butter and fry till nicely browned; 
then mix in a heaped tablespoonful of flour 
and stir in about one-half pint of clear stock, 
a tablespoonful of vinegar, salt and pepper to 
taste, and a small quantity of mixed spices 
St ir the sauce over the fire until it boils, then 
strain it through a gravy strainer and leave until 
cold. Cut the cold lamb into thin slices, trim 
off the skin, and most of the fat, put it into a 
stewpan with a few slices of pickled gherkins, 
pour in the sauce and heat gradually over a slow 
fire. When ready turn the hash on to a hot 
dish, garnish it with slices of toast and serve 
with mashed potatoes. 

BROILED LAMB CUTLETS 

Trim the cutlets to a nice shape and roll them 
in butter that has been slightly warmed, sprinkle 
lightly with salt and pepper on both sides, place 
them on a gridiron and broil over a clear fire, 
turning them when done on one side. When 
broiled arrange them in a circle on a hot dish, 
pour some thick tomato sauce in the center and 
serve 



FRIED FILLETS OF LAMB 

( !ut two pounds of cutlets from the loin of lamb, 
remove the fat and skin and cut into slices about 
one-half inch thick; flatten them with a cutlet 
bat and dip them into beaten egg, and then into 
sifted bread crumbs. Sprinkle lightly with 
pepper and salt and let them remain for about 
one hour. Put some butter in a frying-pan, 
and when it is hot put in the fillets and fry on 
both sides until they are ciuite done and of a 
nice brown color. Place them on a dish, garnish 
with asparagus and serve. 

FRIED CRUMBLED LAMB 

If thin pieces of lamb, either raw or cooked, are 
dipped in Hour, then in egg, and then in crumbs 
and fried in deep fat, they lose less moisture 
than if broiled or pan broiled. This method 
is especially suitable for rib chops, thin loin 
chops, or small pieces cut from rare cooked 
meat. Thick chops would hardly be cooked 
through by this process. 

BALLOTIN OF LAMB 

Bone a shoulder of lamb, leaving the end for a 
handle. Sew it up with a needle, tie it firmly 
and boil for five minutes, take out and cool, 
then lard it. Put a slice of bacon in a saucepan 
with one tablespoon minced onion and one of 
carrot, brown the lamb with these for five 
minutes, add a pint of white broth and cook for 
one hour. The sauce should reduce one-half. 
Thicken slightly and pour it over one pint boiled 
green peas and place the shoulder of lamb upon 
them. 

SOUP 

4 pounds meat from the 2 tablespoons salt 

neck. 
3 quarts cold water 
3 carrots, 2 turnips 
1 stalk celery 



Few sprigs parsley. 
1 medium sized onion. 
6cloves, 1 sprig thyme. 

sprig marjoram. 



Wipe the meat carefully, cut into small pieces, 
and cover with the water. Bring very slowly 
to the boiling point and skim. Add the vege- 
tables cut into small pieces and other seasoning, 
and cook slowly for three hours. Strain, cool, 
and remove fat. Serve either clear, with rice, 
or with vegetables finely chopped 

SCRAMBLED LAMB 

lake three cupfuls of cold lamb chopped fine, 
three tablespoons of hot water, and piece of 
butter size of an egg; place on stove, and when 
hot, break in three eggs, and constantly stir 
until the eggs begin to stiffen. Salt and pepper 
to taste, and serve hot. 

SCALLOPED LAMB 

Place layer of bread crumbs over bottom of 
earthen baking-dish, and over this alternate 
layers of cold roast lamb cut in thin slices, together 
with ripe tomatoes peeled and sliced; season each 
layer with salt, pepper and bits of butter. Top 
layer should be of tomatoes, spread over with 
bread crumbs. Bake three-quarters of an hour 
and serve at once. 




LIBRARY 0F C0NQRESS 



I I II II I 



°0 12 82,398 3 










J W-^; 



. • ■ 7 - 




Eat More Lamt 
Tke Most Healthful Meat 



